Scoop
out rounded tablespoons of cookie dough. Form into a ball and press an
Andes mint into the center. Fold dough around mint and slightly
flatten. Place on prepared cookie sheet.

Bake for 8 minutes or until they are set. Do not over bake.

Remove from oven and let cool on a rack.

Drizzle

Melt
andes chips in a small bowl in microwave at 50% power in 30 second
intervals, stirring in between. Transfer to a plastic bag and cut off a
corner of the bag. Just a little bit so you have a nice thin drizzle.

Drizzle over the top of cooled cookies.

Melt
candy coating according to package directions. Stir in extract and food
coloring and transfer to a piping bag or plastic bag. Cut off the
corner and drizzle over cookies.